Step 1

In a heavy pot or dutch oven sauté onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes

Step 2

Add dill, thyme, paprika, chicken broth, soy sauce and white wine

Step 3

Bring to a simmer and cook until the liquid reduces by half

Step 4

In a small bowl, whisk flour into milk until smooth

Step 5

Add the milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes. Over low heat, slowly stir in the sour cream, and lemon juice until both are completely combined

Step 6

Garnish the soup with parsley and serve hot.**Yields 5 cups of soup

Step 7

If serve 4 people as a main dish, we recommend doubling the recipe